Everyday Bread

Mix everything into a sticky paste; rye needs no kneading, only thorough mixing.

Cover and ferment somewhere warm, about 27 °C.

With wet hands, divide into 2 and press into greased tins.

Proof until cracks open across the top.

Bake at 250 °C for 10 min, then at 210 °C to 98 °C.

Cool in the tins for 10 minutes, then on a rack. Rest a full day before slicing.

Mix 1000 g bread flour, 750 g water and 200 g active levain (100% hydration); rest 30 min. Add 22 g fine salt, 50 g water (the rest) and 40 g extra virgin olive oil and squeeze in.

Bulk ferment with 4 sets of coil folds in the first 2 hours.

Cover and refrigerate.

Pour half of 60 g extra virgin olive oil, for the tray and top into the tray, tip the dough in and stretch it gently to the corners.

Proof at room temperature.

Drizzle with the rest of the oil, dimple to the bottom with oiled fingers, scatter 4 g rosemary leaves and 4 g flaky salt.

Bake at 230 °C.

Mix 1000 g Bread flour with 700 g Water; rest 1 h.

Add 200 g Active levain (100% hydration), 20 g Fine salt and 50 g Water (the rest); squeeze until absorbed.

Bulk ferment with 4 sets of folds in the first 2 hours.

Divide into 2, shape and place in floured baskets.

Cold retard in the fridge.

Bake covered at 250 °C for 20 min, then uncovered at 230 °C for 25 min.